Roasted pumpkin hummus

Roasted pumpkin hummus is this year new snack for Halloween. There is already the beets hummus, the avocado hummus, the roasted pepper hummus, etc. So why not make it seasonal and make a pumpkin hummus? I’ve used pretty much all the same ingredients as a traditional hummus, plus an extra pumpkin and curcuma, to make it extra yellow. Also for topping, I’ve added some green pumpkin seeds and a touch of pumpkin oil mix with olive oil. Of course, this last step is optional, since pumpkin oil isn’t an easy one to find.

There is nothing like a smooth hummus to snack on, first it’s delicious and easy to modify into millions of ways, second it’s healthy and filled with proteins. In other words, it’s gonna keep you up for long, perfect for the little ones on this annual candy hunt.

Pumpkins, when well roasted until light brown, gives such a rich, caramelized touch to any meal. This hummus can be served with veggies or crackers, but this time I’ve opted for olive croutons made simply with thin slices of olive baguette, sprayed with olive oil and lightly toasted in the oven. The salty olives help to balance the sweetness from the pumpkin, a great mix.

So let’s make this fall flavored hummus!

Roasted pumpkin hummus

Ingredients

500g of pumpkin cut into thick slices

500g of canned chickpeas

1 lime‘s juice squeezed

1 garlic clove

1 tbsp of tahini (sesame paste)

1 tsp of cumin

1 tsp of coriander powder

1 tsp of curcuma powder

3 tbsp of olive oil

salt and pepper (go strong on the pepper)

Directions

Start by cooking the chickpeas a 10 minutes in water, to make then extra soft

Add all the ingredient to a blender, add a bit of water from the chickpeas and blend